Who can resist a flaky croissant or a warm apple turnover? Not many, apparently. We're here to celebrate National Pastry Day, a day that gives us a collective pardon to indulge in our favorite baked treats. Surprisingly, the day is not dedicated to expanding our waistlines, but to appreciate the art of baking.
It's national pastry day on the 9th December.
Pastry, the buttery cousin of bread, has brought joy to our sweet-tooth since the time of ancient Egyptians. They loved their honey-covered pastries, quite like we love a warm Danish!
The Internet went on a baking spree on 9th December 2015. With over 4344 online mentions, it was all about biting into a delicious Kouign Amann and posting drool-worthy photos.
Simply put, it's a day to savor and appreciate the work that goes into making these pretty little things. Plus, it's an excuse to have an extra pastry (or two) without a guilt trip.
Bakeries across the nation celebrate it with special offers. So brushing over your basic baking knowledge would definitely come in handy. And if you're not up for baking, you can always make your local baker's day by complimenting their strudel!
The story of pastries starts with the ancient Egyptians, who are credited with the invention of bread. Around 2600 BCE, they discovered the art of milling wheat to make flour, which led to the creation of a wide variety of bread. Egyptians became skilled bakers, using simple techniques like grinding grains and baking the dough on clay hearths.
The Romans embraced the art of baking and took breadmaking to a whole new level. In the 1st century BCE, they developed 'crustas,' which were a kind of pastry made by mixing different types of wheat flour with water or wine. The crustas were then filled with sweet and savory ingredients, including fruits, nuts, and meat.
During the Middle Ages, pies became popular across Europe. These early pastries were made with rich and flaky dough, often filled with meat, fish, or fruits. Pies were a convenient way to preserve and transport various ingredients. The crusts were sometimes discarded, serving as a container for the filling, much like a modern-day pie-crust.
In the Renaissance period, pastry-making developed into an art form. French and Italian bakers refined their techniques and introduced elaborate pastries into royal courts. Puff pastry, created by wrapping dough around a layer of butter, gained popularity as a delicate and flaky texture was achieved. Pastries became synonymous with luxury and were often served at extravagant banquets.
The Industrial Revolution marked a significant shift in pastry production. With advancements in technology, pastries that were once exclusive to the upper classes became more accessible and affordable for the masses. Bakeries and patisseries emerged, offering a wide range of pastries to cater to different tastes and budgets. The availability of pastry recipes and ingredients expanded, contributing to their widespread popularity.
Pastry-making has evolved over the years, with various culinary traditions incorporating their unique styles and flavors. From delicate French pastries like croissants and éclairs to flaky British pies and American apple turnovers, pastries continue to delight people all around the world. Celebration of pastries has even led to the creation of dedicated pastry days and events, showcasing their enduring cultural impact.
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